Tabbouleh

Name: Tabbouleh
Yield: 10 servings
Ingredients: 1 cup fine bulgur; 2 bunches curly parsley, finely chopped; 1 (0.75 oz.) package mint, stems discarded and leaves finely chopped; 4 green onions, sliced; 3 Roma tomatoes, seeded and diced; ½ English cucumber, seeded and diced; 2 lemons, juice of; ⅓ cup extra virgin olive oil; Salt, to taste; Black pepper, to taste

Popular throughout the Mediterranean and Middle East, Tabbouleh is staple salad filled with fresh herbs and whole grain bulgur. This delicious dish is typically served cold or at room temperature and combines chopped up veggies to make one colorful and flavorful salad!

Calories: 140per serving
Servings: 10people

Ingredients

1 cup fine bulgur
2 bunches curly parsley, finely chopped
1 (0.75 oz.) package mint, stems discarded and leaves finely chopped
4 green onions, sliced
3 Roma tomatoes, seeded and diced
½ English cucumber, seeded and diced
2 lemons, juice of
⅓ cup extra virgin olive oil
Salt, to taste
Black pepper, to taste

Instructions

Place bulgur in a medium bowl and cover with about an inch of water. Let sit for about 20 minutes or until bulgur has roughly doubled in size.
In a large bowl, mix together parsley, mint, green onions, tomatoes and cucumber. Set aside.
Drain bulgur and squeeze out any remaining water. Add bulgur to herb and vegetable mixture and stir to mix.
Add lemon juice and oil to mixture and stir. Season to taste with salt and pepper and serve.

Watch the Recipe

Tabbouleh

Notes from the Kitchen

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For gluten free: Use cooked and cooled quinoa in place of bulgur.

Nutrition

Per Serving: Calories 140 Total Fat 8g Cholesterol 0mg Sodium 80mg Total Carbohydrate 15g Dietary Fiber 4g Protein 3g Vitamin D 0% Calcium 4% Iron 10% Potassium 6%

Nutritional values are an approximation. Actual values may vary.

Tabbouleh

Popular throughout the Mediterranean and Middle East, Tabbouleh is staple salad filled with fresh herbs and whole grain bulgur. This delicious dish is typically served cold or at room temperature and combines chopped up veggies to make one colorful and flavorful salad!

Calories: 140per serving
Servings: 10people

Ingredients

1 cup fine bulgur
2 bunches curly parsley, finely chopped
1 (0.75 oz.) package mint, stems discarded and leaves finely chopped
4 green onions, sliced
3 Roma tomatoes, seeded and diced
½ English cucumber, seeded and diced
2 lemons, juice of
⅓ cup extra virgin olive oil
Salt, to taste
Black pepper, to taste

Instructions

Place bulgur in a medium bowl and cover with about an inch of water. Let sit for about 20 minutes or until bulgur has roughly doubled in size.
In a large bowl, mix together parsley, mint, green onions, tomatoes and cucumber. Set aside.
Drain bulgur and squeeze out any remaining water. Add bulgur to herb and vegetable mixture and stir to mix.
Add lemon juice and oil to mixture and stir. Season to taste with salt and pepper and serve.

Watch the Recipe

Tabbouleh

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use cooked and cooled quinoa in place of bulgur.

Nutrition

Per Serving: Calories 140 Total Fat 8g Cholesterol 0mg Sodium 80mg Total Carbohydrate 15g Dietary Fiber 4g Protein 3g Vitamin D 0% Calcium 4% Iron 10% Potassium 6%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Tabbouleh

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition

Tabbouleh

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition